Name: Dulce de Leche con Piloncillo del Bajío
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: About 3 cups, 6 to 8 servings
Cuisine: Mexican
Ingredients: 3 liters whole cow's milk (leche de vaca entera), preferably not ultra-pasteurized; 500 grams piloncillo oscuro, chopped or grated; 1 raja de canela mexicana, about 3 inches; 1/2 teaspoon baking soda (bicarbonato de sodio), dissolved in 2 tablespoons cool milk; 1/4 teaspoon fine sea salt; Bolillo or telera, split and toasted, for serving; Queso fresco de rancho, for serving

Question 1

Can I make dulce de leche con piloncillo without a copper cazo?

Accepted Answer

Yes. Make dulce de leche con piloncillo in a wide, heavy stainless steel pot if you do not have a clean copper cazo. Use medium-low heat, stir often, and scrape the bottom and sides so the whole cow's milk reduces evenly without scorching.

Question 2

Why do you add baking soda to dulce de leche con piloncillo?

Accepted Answer

Baking soda protects the whole cow's milk from curdling and helps the dulce de leche con piloncillo develop its deep Bajio chestnut color. Dissolve 1/2 teaspoon baking soda in 2 tablespoons cool milk before stirring it in, because the mixture will foam and rise.

Question 3

How do I know when dulce de leche con piloncillo is done?

Accepted Answer

Dulce de leche con piloncillo is done when a spoon dragged across the cazo leaves a path that stays open for two seconds. On a frozen plate, the dulce should hold a soft mound and wrinkle when pushed. Use 222F for spoonable dulce or 224F to 225F for thicker mercado style.

Question 4

Can I substitute brown sugar for piloncillo in dulce de leche?

Accepted Answer

Do not substitute brown sugar for piloncillo in Bajio-style dulce de leche if you want the correct flavor. Piloncillo oscuro tastes of cane, minerals, and trapiche. If Mexican piloncillo is unavailable, use panela from a Latin market as the closest compromise.

Question 5

How do I fix dulce de leche con piloncillo that is too thick or too loose?

Accepted Answer

Loosen thick dulce de leche con piloncillo by warming it gently with a spoonful of milk. Thicken loose dulce by returning it to a low flame and stirring until a wooden spoon leaves a path across the bottom of the pot again.

Question 6

How long does homemade dulce de leche con piloncillo last?

Accepted Answer

Homemade dulce de leche con piloncillo keeps for up to one week refrigerated in clean glass jars. This home version is not shelf-stable, so do not store it at room temperature. Let the bubbling settle for five minutes before jarring, and refrigerate after cooling.

Culinary Explorer

Dulce de Leche con Piloncillo del Bajío

Ingredients

whole cow's milk (leche de vaca entera)

piloncillo oscuro

raja de canela mexicana

Where cooking meets culture.

Ingredient	Quantity
whole cow's milk (leche de vaca entera)preferably not ultra-pasteurized	3 liters
piloncillo oscurochopped or grated	500 grams
raja de canela mexicana	1, about 3 inches